Daliang Wild Chicken Roll
A traditional Cantonese specialty made by rolling pork fat, lean pork, and ham, then steaming and deep-frying until crisp and savory.
Ingredients
Pork fat (cut into thin slices, 4 slices, each 6 inches long and 4 inches wide)
175 g
Lean meat (cut into thin slices, 4 slices, each 4 inches square)
150 g
Ham (cut into strips)
40 g
Rose wine
a pinch
White sugar (for marinating)
a pinch
Refined salt (for marinating)
a pinch
Arrowroot powder (for sealing)
a pinch
Egg white (for sealing)
a pinch
Deng flour (Guangdong-style, white, gluten-free, for coating)
40 g
MSG
a pinch
Instructions
1
Cutting and Marinating
Cut the pork fat and lean meat into thin slices. The pork fat can be cut into 4 slices, each 6 inches long and 4 inches wide. The lean meat can also be cut into 4 slices, each 4 inches square. Add sugar, rose wine, and salt and marinate for over ten minutes to allow the flavors to infuse.
2
Rolling, Steaming and Frying
Cut the ham into strips. Then lay the pork fat flat, place the lean meat on top of the fatty pork, place the ham in the center, and roll into a cylinder. Seal the seam evenly with egg white and arrowroot powder to prevent loosening. Roll in Deng flour, then steam in a steamer for 15 to 20 minutes. After removing and cooling, cut into small round pieces about 5 fen thick (about 1.5 cm), drop into hot oil, and fry until golden brown. Done.
